Bresc BV

Salsa diavola

Ingredients

0,5 l
  • 50 g capers
  • 2 dl olive oil
  • 0.5 dl red wine vinegar
  • 2 shallots
  • 5 g chilli flakes
  • 2 red chillis
  • 50 g Bresc Strattu di pomodoro
  • 100 g Bresc Peperoni marinati
  • 100 g Bresc Tapenade sundried tomatoes

Preparation method

Puree all the ingredients in a blender.